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Cut off the green bit of Eggplants and cut in half or quarter lengthways, then make many shallow cuts on the skin, scoring it. If the pieces are long, cut in half. Great recipe for 'Ponzu' Marinated Eggplant & Chicken.

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Ingredients of 'Ponzu' Marinated Eggplant & Chicken:

1. Get 1-2 - (*about 300g) Eggplants
2. Give 1 for Sweet Green Chilli *cut into a size that is easy to eat
3. Make ready 1 tablespoon of Canola Oil OR Vegetable Oil
4. Make ready 1/4 cup Ponzu *OR 2 tablespoons Soy Sauce & 2 tablespoons Rice Vinegar
5. Need 1 for small piece Ginger *grated
6. Get 1 tablespoon for Mirin
7. You need 1 teaspoon Sugar
8. Give 400 g - Chicken Tenderloins / Breast Fillets
9. Give for Salt & Pepper
10. Provide 2 tablespoons for Potato Starch / Corn Starch Flour
11. Get - Oil for cooking
12. Need 1 - Spring Onion *finely chopped

If you are having a party, you can even prepare this beforehand so you'll have plenty of time to work on the main course. Add Green Sweet Chilli, cover with the lid and cook until all eggplant pieces are soft. Stir the ponzu, lemon juice, coconut aminos, sambal, sesame oil, ginger, scallions and garlic together in a medium bowl. Add the cucumbers and cilantro and toss to combine.

'Ponzu' Marinated Eggplant & Chicken how to cook:

1. Place Ponzu (Soy Sauce & Vinegar), Mirin and Ginger (and Sugar if you like) in a bowl and mix well to make the sauce.
2. Cut off the green bit of Eggplants and cut in half or quarter lengthways, then make many shallow cuts on the skin, scoring it. Then cut into smaller pieces.
3. Heat Oil in a frying pan over medium heat, cook Eggplants on the skin side down for a few minutes. Then cook other sides as well until they are slightly coloured.
4. Add Green Sweet Chilli, cover with the lid and cook until all eggplant pieces are soft. Adding 1-2 tablespoons Water would help steam-cook the vegetables.
5. Transfer the cooked vegetables into a deep dish or bowl, pour over the ponzu sauce and set aside.
6. Cut Chicken Tenderloins or Breast Fillets into 3 to 4cm size, lightly season with Salt & Pepper, then coat with Potato Starch Flour. This layer of flour will turn to jelly-like when combined with sauce.
7. Heat Oil in a frying pan and cook Chicken. Tenderloins won’t take long to cook. You don’t need to brown the Chicken.
8. Place marinated vegetables in a serving bowl, place chicken on top, then pour over the marinade. Sprinkle chopped Spring Onion over and serve.

My Private Notes Grilled eggplant marinated in a spicy garlic and herb marinade is a delicious, gluten-free addition to any antipasto platter or cheese board. I made a big batch of this marinated eggplant recipe for my birthday dinner a few weeks ago as part of a grazing table I set up. Amp up eggplant by coating it in a soy sauce, balsamic vinegar, and olive oil before grilling it to crispy, brown perfection. A great side or sandwich topping. This quick-and-easy recipe for Italian-style eggplant pickled in vinegar (melanzane sott'aceto) is typically served as an antipasto or hors d'oeuvre before a meal and often on a mixed antipasto platter together with other items, such as sun-dried tomatoes marinated in oil, for example, and some slices of hearty, crusty bread.

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